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Artichoke hearts with mozzarella, currants and mint pesto recipe

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telegraph.co.uk

This is based on a dish in ‘The Mozza Cookbook’, the book of Osteria Mozza in LA, by Nancy Silverton.Prep time: 30 minutes | Cooking time: 20 minutesFour to six as part of a spread, or four as a starterFor the pestoFor the relishWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..

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